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平成25年 (2013年) 11月 29日

国際課

ACCESS  Oct - Nov 2013

A Bimonthly Newsletter for International Residents of Yamaguchi Prefecture


top Q&A a taste of Yamaguchi

a taste of Yamaguchi


Yam Kabayaki


Yam Kabayaki

Yam ---------------------- 1/4

Potato Starch ------------ A little

Firm Tofu ---------------- 1/2 Block

Seaweed ------------------ 2.5 sheets

Oil ---------------------- Just over 3 Tbsps


[A]

Water -------------------- 1/10 Cup

Sugar -------------------- Just over 1 Tbsp

Sake --------------------- Just over 1 Tbsp

Soy Sauce ---------------- 1 Tbsp

Mirin -------------------- Just under 1 Tsp


1.Drain the tofu


2.Mix all the ingredients in group A into a pot to create the stock. Bring it to a boil.


3.Grind the tofu from Step 1 in a mortar. Add in the grated yam, and a little potato starch.


4.Divide a sheet of seaweed into eighths, preparing 20. Using a spoon, put a thin layer of the mix from Step 3 on top.


5.Cook with the seaweed side up in a good amount of oil, and top with the sauce from Step 2.


===================================

International Div.

Yamaguchi Pref. Government, Japan

TEL:083-933-2347

FAX:083-933-2358

E-mail:a12900@pref.yamaguchi.lg.jp



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